Tuna Roast Capsicum Rice Salad

Ingredients

• 450g packet microwavable white rice
• 2 tbsp red wine vinegar
• 425g can tuna in oil, drained, reserving
• 1 tbsp oil
• 1/3 cup (110g) thinly sliced chargrilled red capsicum
• 1 cucumber, cubed
• 3 green onions, thinly sliced
• 1 tbsp chopped fresh oregano leaves

Method

1. Cook rice following packet directions. Place in a bowl. Cool for 15 minutes.
2. Place vinegar and reserved oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
   1. Add tuna, capsicum, onion and oregano to rice. Pour over dressing. Toss to combine. Serve.